Community Pick
Kittencal's Chinese Stir Fry Sauce
photo by LadyM46
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cups (approx)
ingredients
- 1⁄2 cold cup water
- 2 tablespoons cornstarch (you may reduce the cornstarch slightly for a thinner sauce)
- 4 tablespoons brown sugar (more or less if desired depending on how sweet you want it, start with 4 tablespoons)
- 1⁄2 cup low sodium soy sauce
- 1⁄2 teaspoon ginger powder
- 1⁄2 teaspoon garlic powder (increase if desired to 1 teaspoon)
- 1 teaspoon sesame oil (can use more)
- 1 teaspoon seasoned rice vinegar (optional can use more)
- 1 teaspoon hot chili sauce (optional or adjust to heat level)
directions
- In a bowl whisk the water with cornstarch until blended and smooth.
- Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
- After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
- Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.
Reviews
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As expected, another Kittencal hit! I purchased stir fry frozen veggies and had chicken tenders and instant brown rice...this sauce made it "Asian" stir fry. I can say when I went looking for a sauce I searched "Kittencal Chinese" and THAT was it...of course I was not disappointed. If you want to cook the best, grab a Kittencal recipe
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This was excellent. I followed Ants36 suggestion and used two tablespoons of Hoisin sauce instead of the sugar, I increased the rice vinegar to 1 Tablespoon and upped the ginger as well. I also used chicken stock instead of water for a base. It did come out rather thick so I upped the stock to a cup. Perfect.
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Tweaks
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This was excellent. I followed Ants36 suggestion and used two tablespoons of Hoisin sauce instead of the sugar, I increased the rice vinegar to 1 Tablespoon and upped the ginger as well. I also used chicken stock instead of water for a base. It did come out rather thick so I upped the stock to a cup. Perfect.
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This was really good, easy, and used all stuff that I had easily available (not fresh ginger, which rots in my fridge, or chicken broth, which hides in my freezer and has to be thawed). It was the perfect thickness. I didn't change anything, except to possibly add a bit of seasoned vinegar, because the spoon overflowed when I was measuring it. I did use regular soy sauce instead of low sodium. My finished dish was a bit salty. However, I mixed my stir fry into ramen noodles made WITH the seasoning packet. That was probably the source of the excess saltiness.
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I made a batch of this up about 4 months ago and never got around to using it. For supper last night I had several left over bags of frozen veggies in the freezer that I wanted to use up so I gave this stir fry sauce a try. I shook the bottle real good to remix the ingredients. It got just the right thickness for me and the taste was also just right for me. I did not use the chili sauce (I don't like a lot of heat) and I didn't have sesame oil so I used sunflower oil instead. I will make this again.